Description
This Mediterranean Pasta recipe is a one-pot wonder combining tender lemon pepper chicken, angel hair pasta, and vibrant Greek flavors like kalamata olives, cherry tomatoes, and feta cheese. Cooked in a flavorful sauce made from chicken broth, half and half, and white wine, it’s a quick, delicious, and hearty dish perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquid Components
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Cooking Fats and Aromatics
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
Cheese
- ¾ cup feta cheese
Instructions
- Prepare and Marinate Chicken: Slice the chicken breasts in half lengthwise to get two thinner slices each. Cover with saran wrap and pound each side until about ½-inch thick. Pat dry and season both sides with lemon pepper seasoning. Place chicken in a gallon freezer bag along with 2/3 cup Greek salad dressing, seal out the air, and marinate at room temperature for 20 minutes.
- Mix Liquids: While chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and remaining 1/3 cup Greek salad dressing in a large measuring cup with a spout. Measure out remaining ingredients to prepare for cooking.
- Sear Chicken: Heat avocado or olive oil in a deep 12-inch skillet over medium-high heat. Add the marinated chicken, discarding leftover marinade. Sear the chicken for 3 to 4 minutes per side until golden and cooked through. Remove chicken from skillet and let rest for 10 minutes before slicing into smaller strips.
- Deglaze and Reduce Wine: Remove excess oil from skillet by dabbing with a paper towel. Pour in the white wine and reduce heat to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to loosen browned bits. Reduce the wine by nearly half, approximately 3 minutes.
- Add Butter and Garlic: Add butter and minced garlic to the skillet and cook for 2 minutes until fragrant.
- Add Broth Mixture and Boil Pasta: Pour the chicken broth and half and half mixture into the skillet and bring to a boil. Add angel hair pasta and bring back to a gentle boil. Cook for 3 minutes, tossing frequently with kitchen tongs to prevent sticking.
- Add Vegetables: Stir in the baby spinach, halved cherry tomatoes, and kalamata olives. Cook for 1 more minute. There will still be some liquid in the skillet at this point.
- Add Chicken and Lemon Juice: Reduce heat to low. Add the sliced chicken strips and lemon juice into the skillet. Stir to combine and heat through thoroughly.
- Incorporate Feta Cheese and Serve: Stir in the feta cheese until combined. The feta will partially melt, adding a creamy texture while maintaining some firmness. The sauce will thicken more as it stands. Remove from heat and serve immediately.
Notes
- Use lemon pepper seasoning brands carefully; Redmond Real Salt is recommended, but some brands like McCormick can be potent. Adjust seasoning accordingly.
- Sauvignon Blanc is the preferred white wine choice, followed by Chardonnay or Pinot Grigio. If avoiding wine, substitute with additional chicken broth.
- Kalamata olives add signature briny flavor; omit only if necessary and increase salt slightly if skipping.
- Fresh garlic cloves and fresh lemon juice offer better flavor than jarred or bottled alternatives.
- Substitute sun-dried tomatoes if preferred, which adds rich flavor depth.
- Optional additions include red onions, canned artichokes, chickpeas, or diced cucumbers for added texture and taste.
- When substituting spaghetti for angel hair pasta, increase liquids by ½ cup chicken broth, ½ cup half and half, and add 3 tablespoons Greek dressing; add vegetables during the last 2 minutes of cooking.
- High elevations may require more liquid and longer cooking times for one-pot pasta dishes.
- Store leftovers in an airtight container refrigerated up to 3 days; reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
